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Meatless Monday: Roasted Vegetable Enchiladas

Happy Monday!

Reduce your meat intake to improve your health by having a meatless meal at least once a week. According to the Cancer Project, countries with a higher intake of fat, especially fat from animal products, such as meat and dairy products, have a higher incidence of breast cancer. With recipes like these, it’s not hard to have one meatless day  each week!

Recipe and photo originally posted by Buns In My Oven.

Roasted Vegetable Enchiladas

Ingredients:

  • 1 poblano chile, cut into matchsticks
  • 1 red bell pepper, cut into matchsticks
  • 1 orange bell pepper, cut into matchsticks
  • 1 small head of cauliflower, cut into 1/2 inch chunks
  • 1 small sweet potato, peeled and cut into 1/2 inch chunks
  • 1 baking potato, peeled and cut into 1/2 inch chunks
  • 1 medium onion, halved and slivered
  • 1 cup corn kernels
  • 3 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 2 garlic cloves, minced
  • salt and pepper, to taste
  • 1/2 cup chopped fresh cilantro
  • 2 cups fresh or store bough salsa
  • 2 ounces baby spinach leaves
  • 9 -10 corn tortillas, torn into pieces
  • 2 cups shredded cheese
  • sour cream and scallions for garnishing, if desired

Directions:

  • Preheat the oven to 425 degrees and lightly oil a large rimmed cookie sheet.
  • Place poblano, bell peppers, cauliflower, sweet potato, potatoes, onion, and corn on the cookie sheet. Drizzle with the olive oil and sprinkle the cumin, garlic, and salt and pepper on top. Toss to coat. Spread the vegetables out in the pan in a single layer.
  • Roast for 30 minutes or until the vegetables are tender and beginning to brown. Stir or shake the pan every 10 minutes for even roasting. Remove the pan from the oven and reduce heat to 350 degrees. Good luck not eating the roasted vegetables right from the pan at this point.
  • Prepare an 8x8x2 or 9x9x2 baking dish with nonstick spray.
  • In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of the salsa on the bottom of the baking dish. Add a layer of torn tortilla pieces, then a layer of vegetables, a layer of spinach, and top with a layer of cheese. Repeat the layers two times, ending with the cheese.
  • Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes or until the cheese is melted and everything is heated through.
  • Let sit for 5 minutes and then cut into squares. Serve with sour cream and scallions, if desired.

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One thought on “Meatless Monday: Roasted Vegetable Enchiladas

  1. Pingback: Healthy-ish Nachos | THE SCARECROW

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